• Introduction to Culinary Arts Syllabus

     

    Course Objective:   Students enrolled in Introduction to Culinary Arts focus on identifying and exploring the individual careers within the food service industry.  Units of study will include nutrition, food/beverage production, safety, sanitation, and job opportunities within the food industry. 

     

    Teacher:  Ms. Felita Claybrooks

     

    School Telephone:  276-629-1731

     

    Textbook:  Culinary Essentials by Johnson and Wales University

     

    Topics to be covered during the term include:

     

                Using Standard Recipes

                Equipment and Technology

                Knives and Small wares

                Safety and Sanitation Principles

                HACCP Applications

                The Dining Experience

                Baking Techniques

                Quick Breads

                Yeast Breads and Rolls

                Desserts

                Foodservice Career Opportunities

                Becoming a Culinary Professional

    Standards, Regulations and Laws

     

    Assessment:    Tests

     Daily assignments/participation

    Notebook

    Lab participation/assignments

    Class discussions and projects

     

    Citizenship will be based on the student’s ability to abide by school and class rules.

     

    Henry County/Virginia State Competenticies for Intro. to Culinary Arts can be found at http://www.cteresource.org/verso